Cookies & Cream Cupcakes

Two Words = Heaven Sent! This Cookies & Cream Cupcakes recipe is one of my favourite cupcake recipes, just that hint of cookie goodness to satisfy any sweet tooth.


If you like sneaking tastes of uncooked cookie batter, this one’s for you. I usually resist, but not for these!

Word to the wise, if you are using ready-made packaged frosting, whip it to double the amount. Saves money and calories {but who’s counting, right?} This kitchen tip is one of many genius time and money savers in one of my past posts.

Cookies & Cream Cupcakes
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  1. 2 1/4 cups all-purpose flour
  2. 1 tbps baking powder
  3. 1/2 tsp salt
  4. 1-2/3 cups sugar
  5. 1 cup milk
  6. 1/2 cup (1 stick) butter, softened
  7. 2 tsps vanilla
  8. 3 egg whites
  9. 1 cup crushed chocolate sandwich cookies {about 8} plus a few for garnish
  10. 1 container (16 ounces) vanilla frosting
  1. Preheat oven to 350°F. Grease 24 muffin pan cups or line with paper baking cups.
  2. Stir together flour, baking powder and salt in large bowl. Stir in sugar. Add milk, butter & vanilla
  3. Beat with electric mixer at medium speed for 2 minutes.
  4. Add egg whites; beat another 2 minutes.
  5. Stir in 1 cup crushed cookies.
  6. Spoon batter evenly into muffin cups, filling two-thirds full.
  7. Bake 17-20 or until toothpick inserted into centers comes out clean.
  8. Remove from pan and cool on wire racks for 10 minutes
  9. Frost cupcakes and garnish with additional crushed cookies.
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